I had a cake decorator (many years ago) tell me "never bake higher than 300*" ...she said the cake will bake even and level, will take somewhat longer, but will also be moister. I have done it this way for many years now, and it's always worked well for me. No need to wrap the pans with strips, etc. Has anyone else ever done it this way before? She also taught me to always add vanilla, butter and almond extract to just about EVERY frosting recipe... it really is good.
post #1 of 28
4/2/09 at 12:39pm